Krups PANINI & GRILL PG70 Series Manual Download

Page: 5 / 13

For the black bean pesto:

• Working in the bowl of a food processor

fitted with the blade attachment, add all the
ingredients. Process until ingredients are
chopped and well combined. Remove and
set aside.

TALIAN

RILLED

HEESE

ANINI WITH

ASIL

Makes 6 sandwiches

2 cups (100 g) blanched packed fresh basil
leaves, plus 24 additional leaves (not
blanched), 1 cup (235 ml) extra-virgin olive oil,
salt and coarse ground black pepper, 1 loaf
ciabatta bread or panini bread, sliced about
1/2-inch (1 cm) thick, 2 cloves roasted garlic,
1 pound (455 g) buffalo mozzarella cheese, cut
into 18 slices, butter at room temperature
• In the bowl of a food processor fitted with

the blade attachment, place the blanched
basil and olive oil. Blend on high until all the
basil is chopped and oil appears bright
green.

• Strain oil through a fine sieve or cheesecloth

into a bowl, season with salt and black
pepper, and set aside.

• Preheat panini grill.
• Working on a flat, clean, and dry work

surface, lay out 6 slices of bread. Spread
roasted garlic on each slice of bread.

• Divide mozzarella cheese slices among the

6 slices of bread, layering evenly. Top with
sliced tomato and reserved basil leaves.

• Drizzle tomatoes with basil oil. Top with

remaining 6 slices of bread.

• Spread butter on top pieces, coating bread

evenly. Place sandwiches on grilling surface,
butter side down, then butter additional
side.

• Lower lid and cook for 5 minutes until

browned and crisp.

• Remove from heat, let rest for 3 minutes,

then slice in half and serve.

RILLED

EGETABLE

ANINI WITH

ERBED

ETA

PREAD

Makes 4 sandwiches

1 italian eggplant, sliced horizontally into 1/4
inch (5 mm) slices, 1 small zucchini, sliced
horizontally into 1/4 inch (5 mm) slices,
1 roasted and sliced red pepper, 1 red onion,
sliced into 1/4 inch (5 mm) slices, 2 stems
trimmed portobello mushroom caps, 1/2 cup
(120 ml) olive oil, plus extra for brushing, salt,
coarse ground black pepper, 8 slices crusty
ciabatta or other sandwich bread, 4 pieces red
leaf lettuce, 1/3 cup (75 ml) herbed feta
spread, balsamic vinegar
• Preheat panini grill to maxi.
• Brush eggplant, zucchini, onion slices, and

portobello mushrooms evenly with olive oil.

• Then season with salt and pepper.
• Place on hot grill and leaving the grill open,

cook until browned and tender, about
4 minutes per side for eggplant and zucchini,
6 minutes per side for the onion, and
8 minutes per side for the mushrooms.

• Remove from grill and let cool.
• Peel the purple skin from the eggplant slices.

Cut the onion rings in half.

• Reduce panini grill to medium.
• Lay out bread, spread bottom with herbed

feta spread, and layer with eggplant, lettuce,
zucchini, onion, mushroom, and red pepper.

• Spread second bread slice with feta spread

and place on top of sandwich, feta side
down.

• Brush both sides of sandwich evenly and

generously with olive oil.

• And grill, about 5 minutes. Repeat process

with remaining ingredients to make
additional sandwiches. Slice and serve warm.

•

To clean the interior

, wipe the plates with

a damp cloth, some dishwashing soap may
be used. Then wipe with a wet sponge and
dry carefully.

• Do not use metal scouring pads, scouring

powders, or abrasives when cleaning the
interior or exterior of this appliance.

Storage

The appliance can be stored vertically to save
space. Close the latch (e) to facilitate storage

(5)

Recipes

A panini is any type of toasted sandwich
served on fresh bread. The sandwich is
then grilled and served.

RILLED

ALMON AND

EPPER

-S

MOKED

ACON

LUB

Makes 6 sandwiches

Six 4-ounce (115 g) fresh salmon fillets, olive
oil, salt and coarse ground black pepper,
6 french baguette rolls, 1/3 cup (75 g) lemon-
dill mayonnaise (recipe follows), 6 leaves red
leaf lettuce, 2 large tomatoes, thinly sliced,
12 slices smoked bacon, cooked
• Preheat panini grill to maxi heat.
• Trim salmon fillets of any fatty pieces.
• Rub with olive oil and season with salt and

black pepper.

• Grill salmon for about 6 minutes, until pink

and meat begins to flake. Remove from grill
and set aside. Slice baguettes open
lengthwise, being careful not to slice all the
way through. Spread Lemon-Dill Mayonnaise
on bread and top with a leaf of lettuce.

• Place sliced tomato on lettuce, follow with

grilled salmon fillet, and finish with two slices
of cooked smoked bacon. Serve.

Lemon-Dill Mayonnaise:

1/2 cup (112 g) good-quality mayonnaise,
1 tsp (5 ml) fresh lemon juice, 2 tsp (1.5 g)
chopped, fresh dill, salt and coarse ground
black pepper
• Combine all ingredients in a small mixing

bowl. Refrigerate until ready to use.

OUTHWESTERN

PICY

EEF

ANINI WITH

LACK

EAN

ESTO

Makes 4 sandwiches

2 tbsp (30 ml) olive oil, 1 pound (455 g) thinly
sliced shaved beef sirloin, 1 thinly sliced small
red onion, 1 tbsp (10 g) chopped fresh garlic,
chopped (to taste) Parsley, 1 1/2 tbsp (20 ml)
chili-garlic sauce (can be found in Asian
markets or the Asian section of your local
grocery store), 8 slices of ciabatta bread or
favorite hearty sandwich bread, 1 thinly sliced
roasted red pepper, 6 ounces (170 g) shredded
Monterey Jack cheese

Black Bean Pesto:

2 tbsp (20 g) minced garlic, 2 seeded and
minced Serrano chilies, 1 (14-ounce – 400 g)
rinsed and drained can black beans, 1 tbsp
(15 ml) rice vinegar, 2 tbsp (30 ml) olive oil,
2 tbsp (4 g) chopped fresh cilantro, 1 chopped
green onion, 1 tbsp (7 g) ground cumin,
3 drops chipotle pepper sauce (Tabasco brand
is good quality)
• Heat olive oil in a medium sauté pan over

medium-high heat.

• Sauté beef, red onion, garlic and red pepper

for about 3 minutes.

• Add chili-garlic sauce and continue cooking

for an additional 4 minutes, until beef is
cooked through.

• Add chopped parsley and season with salt

and pepper.

• Remove from heat, set aide.
• Preheat panini grill.
• Working on a flat, clean, and dry surface, lay

out 4 slices of bread.

• Spread each slice with black bean pesto, top

with beef mixture, roasted red pepper, and
shredded Monterey Jack cheese; finish with
remaining slice of bread.

• Spread butter evenly over top slices.
• Place sandwich on grilling surface, butter